| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Purchased pesto |
| 1 1/2 |
c |
Parmesan cheese; grated (about 6 ounces) |
| 6 |
|
Chicken breast halves |
|
|
Olive oil |
|
|
Assorted fresh herb sprigs (optional) |
INSTRUCTIONS
Combine pesto and 2 tablespoons cheese in small bowl. Place remaining
cheese in shallow dish. Rub pesto mixture under skin and over chicken
(about 1 generous tablespoon per breast). Season with pepper. Place chicken
meat side down on cheese; press to adhere. Refrigerate uncovered for 1
hour. (Can be prepared 4 hours ahead. Cover).
Preheat oven to 425 deg. F. Transfer chicken to baking sheet. Bake 15
minutes. Drizzle chicken lightly with oil and cook until crusty and cooked
through, about 10 minutes. Garnish with assorted herbs if desired and
serve.
Recipe By : Bon Appetit
Posted to MC-Recipe Digest V1 #313
Date: Mon, 25 Nov 1996 10:49:38 -0800
From: Greg Hastings <ghasting@halcyon.com>
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